Roast lamb
is a very common family favourite but it is most often cooked in the form of a large joint, such as perhaps a leg. That is of course of little use to those cooking for only one or two, so this recipe focuses particularly on a smaller scale roast shoulder of lamb, designed to serve only one person. It is important to remember, however, that because the shoulder of lamb in this instance is off the bone, it will shrink significantly during cooking.Ingredients
6oz shoulder of lamb fillet
6 to 8 baby potatoes
1 tbsp homemade mint sauce
2 tbsp fresh sweetcorn
Pinch of dried mint
Salt and pepper
Method
Put the potatoes (unpeeled) in to a pot and add enough cold water to comfortably cover them before seasoning with salt. Bring the water to a boil and simmer for thirty minutes. Drain the potatoes and place them in to a pot or bowl of cold water to cool.
Place a large sheet of tinfoil
on a baking tray. Lightly oil the shoulder of lamb fillet with some sunflower oil, simply to prevent it sticking to the foil before it starts to cook and release its own juices. Place it on to the centre of the foil and season with salt, pepper and the dried mint. Wrap the foil in to a sealed tent. Put the lamb in to an oven preheated to 180C/350F for twenty-five to thirty minutes, depending upon how well done you like your lamb.When the lamb is almost ready, drain the potatoes and rub the skins off with the ball of your thumb. This should be fairly easy to do. Take the lamb from the oven. Carefully unwrap the foil and remove the lamb to a heated plate. Cover it with more foil and set it aside to rest. Add the potatoes to the juices of the lamb in the foil and turn them around with a wooden spoon to ensure even coating. Turn the oven up to maximum and cook the potatoes for ten minutes.
When the lamb is rested, slice it diagonally and put it on the serving plate. Add the mint sauce and the sweetcorn before taking the potatoes from the oven and plating them immediately prior to service.
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